Ingredients: fresh shrimp, taro, pumpkin, Japanese eggplant, green beans, low-gluten flour, eggs, ice water, mustard oil, seasoned rice wine, Japanese stock, soy sauce and white radish.
First, prepare all the materials, cut the vegetables into 0.5cm thick, shell the fresh shrimp and leave the shrimp tail, then remove the shrimp intestines, and obliquely cut the shrimp meat without cutting it (to prevent the fresh shrimp from curling when fried). 2. Prepare a pot, add rice wine to boil (let the alcohol evaporate), add Japanese stock to boil, pour in soy sauce, and immediately turn off the fire (keep the aroma of soy sauce) for later use. Then grind the white radish into paste. 3. Remove the water from the radish sauce and put the radish sauce and sauce into a small dish.
4. make fried noodles. Prepare ice water (ice+water)
5. Prepare a conditioning bowl, beat the eggs into ice water and stir evenly (remove the small bubbles in the egg liquid after it is done), sieve the low-gluten flour and add it to the egg liquid, and stir it slightly with an egg beater (stop stirring if there is a little flour left, so as not to make the gluten brittle).
6. Prepare a pot with a thick bottom and add an appropriate amount of oil (about 5~8cm high). When the oil temperature reaches 170℃, it can be fried (with a little batter, the batter will float out in half of the oil, that is, the oil temperature reaches 170 ~ 180℃).
7. First wrap the root vegetables in a thin layer and fry them in the oil pan until cooked, then fry the fresh shrimp and seafood (put the root vegetables that need to be fried for a long time in the pan first, and then fry the seafood last).
8. After frying, prepare an oil rack, and the fried objects should not overlap.
9. Delicious tempura with radish sauce and a bowl of rice and miso soup are really delicious!
Tempura is generally seasoned in stages with mixed seasonings. Wait till you learn to cook delicious tempura together!